Physical stability, flow properties and droplets characteristics of Balangu(Lallemantia royleana) seed gum / whey protein stabilized submicron emulsions

Abstract

Balangu (Lallemantia royleana) seed contains valuable gum (BSG) which has good thickening property.<br><br>The influence of L. royleana seed gum (0e0.3%) on characteristics of soybean oil (20e50%) in water<br><br>emulsions stabilized by whey protein concentrate (WPC) (0.5e5%) was investigated using response<br><br>surface methodology. For each response, a second-order polynomial model was developed using multiple<br><br>linear regression analysis. Increasing the gum concentration to a critical level decreased droplet<br><br>particle size, creaming index and zeta potential while increased the emulsion polydispersity index and<br><br>viscosity. Although WPC improved the fresh emulsion characteristics while after 28 of storage it had no<br><br>stabilizing properties. Optimum formulation for a stable emulsion was found to be 0.15% BSG, 5% WPC<br><br>and 50% oil content. At this point emulsion had lower particle size and creaming index.